“Smashed” Baby Yukon Gold Potatoes With Garlic Extra Virgin Olive Oil

Posted by on 4:02 pm in Recipes | Comments Off

  Here’s a recipe that’s as easy as Sunday morning.  There are only four ingredients necessary, and the results are heavenly! Rachel’s Garlic “Smashed Potatoes” 2 pounds baby Yukon Gold potatoes 1 tablespoon + 1 teaspoon sea salt fresh cracked pepper to taste 1/3 cup Garlic Extra Virgin Olive Oil Preheat the oven to 400.  Cover the potatoes with water and add one tablespoon of sea salt.  Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with...

read more

Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Posted by on 4:00 pm in Recipes | Comments Off

  Cranberry-Pear Glazed Butternut Squash With Rosemary 1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups) 1/3 cup cranberry-pear white balsamic 1 tablespoon “sweet” fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined.  Add the rosemary...

read more

Chipotle-Serrano Rib-eye steaks

Posted by on 3:03 pm in Recipes | Comments Off

Ingredients 1/2 Cup Honey-Serrano Vinegar 1/2 Cup Chipotle Olive Oil 1 tablespoon sea salt 2 cloves Garlic, minced fresh ground pepper to taste 4-8 to 10 oz. rib-eye steaks Directions Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-restrictive pan or container. Pour the marinade over and massage it into the steaks. Cover and allow to marinate refrigerated, for a minimum of two hours, or up to six hours. Prepare a medium charcoal or gas...

read more